Roasted Chicken with Cornbread Stuffing
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I just roasted my first bird last year and was so pleased with the results that I’ve added this to my holiday repertoire. The key is the Reynold’s cooking bags.

  • med. to large Whole chicken

  • 2 T olive oil

  • 2 cloves garlic, pressed

  • 1 t dried basil

  • ½ t dried sage

  • ½ t dried thyme

  • ¼ t black pepper

Combine the oil and seasonings. Gently peel back the chicken’s skin. I find that going at this piecewise is most effective. Use your hands to rub the oil mixture all over the body under the skin. Rub a little outside the skin, too. Place the chicken in a Reynold’s oven bag and follow the instructions that come with the bag.

Serves 4

Cornbread Stuffing

  • 2-3 c crumbled cornbread left out overnight or dried slightly in a low oven

  • ¼ c chopped, toasted pecans

  • ¼ c diced celery

  • ¼ c onion, chopped

  • 2-4 T dried cranberries

  • 1 t dried sage

  • ½ t orange zest

  • ½ to 1 c chicken broth

Saute the onions and celery in a little oil until soft. Combine with the cornbread, pecans, cranberries and seasonings. Add the chicken broth a little at a time until the desired consistency is reached. Season with salt if needed. Bake this at 350º for about 30 minutes.